Chicken Chickpea Salad with Baby Spinach

Ingredients

• 4 chicken breast fillets (about 120 g each)
• 400 ml poultry stock
• 150 g canned chickpeas
• 250 g Cherry Tomatoes
• 200 g baby spinach leaves
• 150 g feta cheese
• 4 parsley sprigs
• 4 tbsp Lemon juice
• 6 tbsp Olive oil
• Sea salt
• ground pepper

Instructions

1. 1.

   Wash the chicken breasts and simmer them in the poultry stock in a wide pot for 8-10 minutes until cooked. Remove, season with salt and pepper, and let cool.

2. 2.

   Drain the chickpeas. Wash and halve the cherry tomatoes. Rinse the spinach, pat dry, and shake off excess water. Crumble the feta with your fingers. Wash the parsley, pull leaves from stems, and finely chop. Mix lemon juice with olive oil, sea salt, and pepper to make the dressing.

3. 3.

   Shred the cooled chicken by hand and combine it with spinach, tomatoes, feta, chickpeas, and chopped herbs. Drizzle with dressing and serve in bowls.